Thursday, April 30, 2015

Ground Chicken Meatloaf

"The girls" requested this post.  It's nothing fancy but they really like it...and it isn't beef so I can eat it, too!  Win-win!!

GROUND CHICKEN MEATLOAF - divide in half, make 2 loaves (I use a Pyrex 7x11)

1 medium onion, small dice                     Mix everything except the ground chicken
1 small/medium red pepper, small dice         til well combined.  Mix in ground
1 large carrot, shredded                                chicken.  Divide in pan. Round
2 eggs                                                    tops to make smooth loaves.  Cover with
1 C gluten-free quick oats                     foil (tent it slightly) and bake for one hour.  
1/2 C (or more) ketchup                        Remove foil and bake 15 minutes more.       
2 tsp g-free Worcestershire sauce              Allow to rest about 10 minutes.
1/2 tsp salt (or more, if feel it's necessary)                        
~1/2 tsp granulated garlic                                               Dig in!!
1/4 tsp celery seed                      
1/4 tsp freshly ground black pepper

2 pounds ground chicken (I do not use extra lean)

Thursday, April 9, 2015

Mexican Quinoa Casserole

This has taken too long to post.  Many apologies for anyone waiting...

This is so easy.  If you like quinoa and you could eat Mexican flavors nearly everyday, PLEASE try this!  The original recipe is on, #304705.  I switched it up so it wouldn't be quite as spicy; I wanted others here to eat it, too.  Anyone who wanted could then dust it with chipotle powder and/or hot salsa for that extra kick! 

MEXICAN QUINOA CASSEROLE - 2 quart baking dish (7x11 works for me)

14-15 ounce can of Mexican (stewed) tomatoes or Rotel tomatoes
15 (+/-) ounce can of black beans, drained
1/2 of a red pepper, chopped                                             Set oven to 400F.
1/4 C jalapeno, sliced - optional               Mix all ingredients together. Place in baking
1 C frozen corn - optional                      dish.  Cover with foil.  Bake 35 minutes.
1 1/2 C broth (I use chicken)                        Uncover; stir.  Without foil, return to
3/4 C quinoa (I always rinse well, drain)       oven.  Bake 25 minutes more, stirring
1/2 tsp granulated garlic                             after 15 minutes to get the uncooked
1/2 tsp cumin (or more!)                         quinoa mixed in.  Mix again with 5 minutes
1/4 tsp coriander                                    to go, if needed.  Remove from oven.  Add
1/4 tsp freshly cracked black pepper      cheese, if using, and either return dish to
                                                              oven to melt OR tent foil over top and wait
1 C grated cheese (Mexican blend)        5 minutes.                    Garnish as desired.

If you use a can of broth, save what's left and refrigerate.  Nice to add when reheating in the next day or two.